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Pea & Mountain Ham Soup
January 2017
Reading time 5 minutes

Go for a really good Parma or Iberico ham to finish off this fresh pea soup. Garnish with mascarpone to add a creamy dimension to this classic dish

Nicole’s little sister once told her that the fastest way to make soup is to heat up some stock and blitz raw vegetables into it. That way, you keep all the vitamins and get an amazing colour. She ignored her, of course, but five years later she’s following her sister’s advice.
  • 500ml hot chicken stock
  • 1 tsp English mustard
  • 250g frozen peas
  • 250g fresh peas in their pods
  • 1 tbsp mascarpone
  • 100g air-dried mountain ham
  • Flaky sea salt and freshly
  • Ground black pepper

Ask for an air-dried ham at the deli, or go for a really good Parma or Ibérico ham.

Bring the stock to the boil and stir in the mustard. Taste it and season with salt and pepper if needed. Process the frozen peas with the stock in a blender until smooth. Remove most of the fresh peas from their pods. Pour the soup back into the pan, add the podded peas and warm it through.

For the garnish, slice a couple of reserved pea in their pods lengthways and remove every other pea. 

Dot some mascarpone in between the peas. 

Divide the soup between 2 bowls and place the mascarpone pea pods on top, along with thin slithers of ham.

Serve immediately.

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